French Brussels sprouts en gratin- Gratin aux choux de Bruxelles et saucisses
I have to sell this recipe to you because my Brussels sprouts en gratin goes down really well with grilled meat as a side dish. Besides, it’s my Dad’s recipe. That on its own brings so much to the plate.
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You can double the quantity of brussels sprouts (I tend to go the opposite way) |
Well I say it’s my Dads’ but he initially got it from the French magazine “Femme Actuelle” sometimes late 80’s early 90’s I reckon. He worked on a few substitutes on the meat addition.
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This recipe dates a bit in our family.. |
So let’s get on with the recipe.
Ingredients
Serves 2-4 people
Prep: 10 min/ Cooking: 5 min (pan) and 30 min oven time
For the base
– 400- 500g of brussels sprouts (if fresh, parboil them for 3 min, if frozen, just use straight away)
– 200 g of sausages of your choice, You could use steak strips or 50 g of bacon (or a mix of all this)
– Salt and pepper to taste
– 1 cube of bouillon (or equivalent)
– 50 g of comte or gruyere cheese
– 1 tbsp of oil
For the Béchamel sauce (you could get away with half the quantity)
– 60 g (2 heaped tablespoons) of flour or cornstarch
– 60 g of butter
– 400 ml of milk, at room temperature
– 1 egg yolk (optional)
– 1 tsp of mustard (optional)
– Salt and pepper to taste
– A generous pinch of nutmeg
Preparation
Prepare the Béchamel sauce
Fold all ingredients in the sauce and stir. Grate the cheese on top and place in the oven for 15-20 until dark specks of gratinated cheese appear.
Serve warm with a salad or a nice grilled piece of meat.